Rick Stein's Dry Curry of Cabbage, Carrot and Coconut Recipe

Ingredients

3 tbsp coconut oil

or vegetable oil

2 tsp black mustard seeds

2 tbsp fresh curry leaves

1 tsp cumin seeds

2 dried Kashmiri chillies, each broken into 3or 4 pieces

30g/6cm ginger, finely grated into a paste

½tsp turmeric

1 tsp salt

½tsp coarsely ground

black pepper

250g hispi or pointed spring cabbage (or spring greens), shredded into 5mm pieces

2 carrots, diced

2 fresh green chillies, sliced into thin rounds, with seeds

100g fresh or frozen coconut flesh, blitzed in a food processor or grated

To serve

Boiled basmati rice and poppadoms

Method

1. Heat the oil in a heavy-based saucepan or karahi set over a medium heat, and when hot, add the mustard seeds followed by the curry leaves, cumin seeds and dried chillies

2. Stir for about 30 seconds, then add the ginger paste, turmeric, salt and black pepper and fry for 30 seconds. Stir in the cabbage and carrots and cook, covered, over a medium heat for 5–7 minutes or until the vegetables are tender, adding a splash of water if they start to stick to the pan

3. Stir in the green chillies and coconut, heat through for a minute and serve. Serve with rice and poppadoms.